Your WORST Box Ever! (What Not to Turn in!) - Page 13

landarc · 01-22-2010, 02:57 PM

Quote:

Originally Posted by ncbbqfan

This was KCBS comp I did. Can you spot the problem HERE??

I would be thrilled to get 5 beautiful ribs like that for lunch.

a_cmc_2b · 01-23-2010, 09:28 PM

Hello to everyone out there...

I am new here and plan on entering my first KCBS competition in April...Anyway after looking at every post in this thread I was hoping that maybe some of you good folks could tell us newbies exactly what made each box bad. I did see a couple that it was obvious but some looked good to me. Knowing why they were bad would make this thread much more beneficial (IMO).

SpankysMeat · 01-28-2010, 11:27 PM

Ok this was my worst box ever. It was in 2008 at a competition that was oversaw by KCBS. Would you believe it got first and $1000. I am shocked as I now know how to do the boxes and this is terrible.
http://www.flickr.com/photos/47021279@N05/4313233832/
Then we went to SOTW Little Rock and sucked hard core there as well:
http://www.flickr.com/photos/47021279@N05/4313259672/
http://www.flickr.com/photos/47021279@N05/4312518521/
http://www.flickr.com/photos/47021279@N05/4312512227/
http://www.flickr.com/photos/47021279@N05/4313242984/
I was just happy to salvage enough beef to put in the box, It was sooo stewed.

Hawgsnheifers · 02-05-2010, 12:22 PM

Quote:

Originally Posted by Buster Dog BBQ

First brisket turn in.

Where is the meat?

Hawgsnheifers · 02-05-2010, 12:26 PM

Quote:

Originally Posted by The Pickled Pig

Thankfully, we didn't take pics of our entries for the first 4 years else these wouldn't qualify as our worst.

Are those Pig Feet?

Hawgsnheifers · 02-05-2010, 12:27 PM

Quote:

Originally Posted by Bigmista

Ummm...what animal is this from?

Those are the tails from the chicken...right?

Capt ron · 02-05-2010, 09:44 PM

Worst box ever would be turning in chicken for ribs...

PorkQPine · 04-02-2010, 11:59 AM

You guys are amatures!!! As a judge I have seen way worse!! How about ribs that were torn apart instead of cut and looked like they were grilled they were so overdone and blackened. These ribs were at a non sanctioned event and as such I was able to walk around and talk to the competitors and I remember seeing a team put ribs on with an hour to turn-in. Must have been their ribs!!! Brisket that I could not pull apart, I remember trying not to laugh as the rest of the judges did the pull test and could not pull their slices apart either. Chicken turned in upside down because the skin was so black or pork turned in sauced so much on top you couldn't see the pork.

Haltech · 04-18-2010, 05:12 PM

Would it be a benefit to say, take a KCBS judging class so as a competitor, we know what not to do? Or is that not allowed

CBQ · 04-18-2010, 09:58 PM

Quote:

Originally Posted by Haltech

Would it be a benefit to say, take a KCBS judging class so as a competitor, we know what not to do? Or is that not allowed

It's allowed, and highly recommended if you are getting started. Many competitors are also certified judges. I mainly cook, but try to judge 1-2 events a year.

Derek · 04-25-2010, 10:45 AM

My 2 turn in Boxes for the Eagle Fun Event.

The parsley was for the chicken and the lettuce was for the butts.

&

Southern Home Boy · 04-26-2010, 05:30 PM

So... we THOUGHT it would be cool to french some wings, smoke them and then dip them in a Raspberry, Chipotle Sauce. Hmmmm... maybe NOT:

rle5766 · 04-27-2010, 06:18 PM

I can say my boxes use to look like this, not anymore. I took the advise of some pro's to go judge some comp's. I judge my first this weekend. I tell you when they open those boxes you can tell the rookies from the pro's. Take the time to do this it is worth the time to see what you are up against.

tennispro · 05-16-2010, 06:19 PM

Here is my first ever brisket turn in box in a KCBS contest. It was in Shannon Il. I scored 133.5 on this turn in. I thought this box looked better then the chicken but who knows

tennispro · 05-16-2010, 06:34 PM

Here I turned this one in at shannon as well. I pulled a Tuffy and forgot to sauce the pork. This one got me 149.4, the joys of a first contest

01-23-2010, 09:28 PM	#182
a_cmc_2b Got rid of the matchlight. Join Date: 01-22-10 Location: Ellisville, MS	Hello to everyone out there... I am new here and plan on entering my first KCBS competition in April...Anyway after looking at every post in this thread I was hoping that maybe some of you good folks could tell us newbies exactly what made each box bad. I did see a couple that it was obvious but some looked good to me. Knowing why they were bad would make this thread much more beneficial (IMO). Last edited by a_cmc_2b; 01-23-2010 at 09:28 PM.. Reason: post 2 thread
	1 members found this post helpful.

01-28-2010, 11:27 PM	#183
SpankysMeat Got rid of the matchlight. Join Date: 01-24-10 Location: Hot Springs, AR	Wow Ok this was my worst box ever. It was in 2008 at a competition that was oversaw by KCBS. Would you believe it got first and $1000. I am shocked as I now know how to do the boxes and this is terrible. http://www.flickr.com/photos/47021279@N05/4313233832/ Then we went to SOTW Little Rock and sucked hard core there as well: http://www.flickr.com/photos/47021279@N05/4313259672/ http://www.flickr.com/photos/47021279@N05/4312518521/ http://www.flickr.com/photos/47021279@N05/4312512227/ http://www.flickr.com/photos/47021279@N05/4313242984/ I was just happy to salvage enough beef to put in the box, It was sooo stewed.

02-05-2010, 09:44 PM	#187
Capt ron On the road to being a farker Join Date: 05-21-06 Location: Columbia, PA	Worst box ever would be turning in chicken for ribs... __________________ Capt Ron "Smokin' ain't no habit...It's an art!" http://www.freewebs.com/susquehannabluesmoke

04-18-2010, 05:12 PM	#189
Haltech Full Fledged Farker Join Date: 01-31-10 Location: San Diego CA	Would it be a benefit to say, take a KCBS judging class so as a competitor, we know what not to do? Or is that not allowed __________________ [B][COLOR=Red]FEC-100[/COLOR][/B] - [B]NIGEL[/B] [B][COLOR=Blue][COLOR=DeepSkyBlue]2 [/COLOR]- ProQ Excel 20 [/COLOR][/B] [COLOR=Purple]Offset Smoker "[B]The Beater[/B]"[/COLOR] [COLOR=Lime]GREEN[/COLOR] [COLOR=SeaGreen][B]Top Gear Formula Model[/B][/COLOR] Therm0Pen [SIZE="2"][COLOR="Magenta"]Rubs Of Choice - [COLOR="Black"][B]Jacked UP BBQ & Plowboys Yardbird[/B][/COLOR][/COLOR][/SIZE]

04-26-2010, 05:30 PM	#192
Southern Home Boy is One Chatty Farker Join Date: 01-14-10 Location: St. Louis, MO	What NOT to do with Chicken... So... we THOUGHT it would be cool to french some wings, smoke them and then dip them in a Raspberry, Chipotle Sauce. Hmmmm... maybe NOT: __________________ Pro Q Frontier, UDS (Little Red), "Turtle Drum" UDS, CG Gasser KCBS CBJ#61160

04-02-2010, 11:59 AM	#188
PorkQPine Full Fledged Farker Join Date: 12-10-07 Location: Roseville, CA	You guys are amatures!!! As a judge I have seen way worse!! How about ribs that were torn apart instead of cut and looked like they were grilled they were so overdone and blackened. These ribs were at a non sanctioned event and as such I was able to walk around and talk to the competitors and I remember seeing a team put ribs on with an hour to turn-in. Must have been their ribs!!! Brisket that I could not pull apart, I remember trying not to laugh as the rest of the judges did the pull test and could not pull their slices apart either. Chicken turned in upside down because the skin was so black or pork turned in sauced so much on top you couldn't see the pork.

04-25-2010, 10:45 AM	#191
Derek is Blowin Smoke! Join Date: 02-28-10 Location: Traverse City,Mi	My 2 turn in Boxes for the Eagle Fun Event. The parsley was for the chicken and the lettuce was for the butts. &

04-27-2010, 06:18 PM	#193
rle5766 Found some matches. Join Date: 04-16-10 Location: Meansville, Ga	I can say my boxes use to look like this, not anymore. I took the advise of some pro's to go judge some comp's. I judge my first this weekend. I tell you when they open those boxes you can tell the rookies from the pro's. Take the time to do this it is worth the time to see what you are up against. __________________ BBQ Pit 7 Foot Stick Smoker Stump Clone

05-16-2010, 06:34 PM	#195
tennispro Knows what a fatty is. Join Date: 05-15-10 Location: Sterling, Illinois	Here I turned this one in at shannon as well. I pulled a Tuffy and forgot to sauce the pork. This one got me 149.4, the joys of a first contest __________________ Not Quite Yet BBQ. Cooking on a pit by B & S Custom Smokers Last edited by tennispro; 05-16-2010 at 06:36 PM.. Reason: forgot the picture

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